Sichuan Cucumber Pickles

If you’ve wondered what to do with all of your cucumbers this is the perfect recipe. Spicy, crunchy, tasty and summery.

Sichuan Cucumber Pickles w/Hot Bean Paste from The Joy of Pickling

1 lb Asian, burpless or salad cucumber; seeded, cut lengthwise into eighths and then into two inch pieces. I also peel most of the skin off if it is all thick.

1 tablespoon pickling salt

2 garlic Cloves thinly sliced

1 ½ teaspoons Hot Bean Paste – I substitute 1 teaspoon soy sauce and 1 teaspoon of Sriracha hot sauce (aka Rooster Sauce) because the hot bean paste can be hard to find

1 teaspoon Sugar

1 ½ teaspoons Rice Wine Vinegar

1 ½ teaspoons Sesame oil

½ teaspoon Sichuan Peppercorns, crushed

  1. Toss cucumber pieces w/salt. Let stand at room temperature for 2 to 3 hours.
  2. Rinse Cucumber pieces and drain them thoroughly. Mix together with remaining ingredients and toss them with the cucmbers in a bowl. Let the cucumbers marinate for 3 to 5 hours at room temperature.
  3. Cover the bowl and chill the cucumbers for at least 1 hours before serving them.

Don’t sweat the times too closely. I’ve served them warm w/o any issue. I’ve also cut short the times in the interest of getting themon the table quickly.

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